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recipe: cream of anything soup

Yesterday I picked up our weekly veggie share (there is a really cool organic buying group in the southeast called Annie’s Organics, can’t recommend them enough if you are in their geographic reach), and found not one, but two heads of celery (I just had to look up what a bunch of celery is properly referred to as – turns out it is a head). I don’t typically eat much celery. Unless it’s
slathered in peanut butter, I don’t much care for it frankly. But, with two heads sitting on my counter, I made a quick decision to do a fast soup for dinner. It turned out so well I decided to write a guide for how to make any sort of creamy soup with any extra veggies you might have lying around (think potatoes, cauliflower, broccoli, parsnip – something in the root or cruciferous family would work great). I recently posted a cream of leek soup using this very process.